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Partridge with Cabbage

A stew of halved partridges cooked with bacon and cabbage in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cabbage and pepper are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Partridge with Cabbage

Ingredients

Directions

Braise

  1. Place the halved partridges in a saucepan.

  2. Cover with stock and add the sliced bacon.

  3. If using old partridges, simmer for about 1 hour.

  4. Add the cabbage, cover, and let simmer until done.

Serve

  1. Serve on a large platter with partridges in the middle and chopped cabbage heaped around, using bacon for a border and garnishing with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges
Provide the main meat, which becomes tender and flavourful through slow simmering.
Bacon
Adds smoky, salty fat to the stock, flavouring the cabbage and partridges.
Cabbage
Absorbs the savoury stock and becomes soft and sweet as it simmers.
Stock
Provides the cooking liquid that carries flavour into the meat and cabbage.

The step that matters

Simmering old partridges. Older birds have tougher connective tissue, which needs a long, gentle simmer to break down. Cooking too hard can toughen the meat, so keep the liquid at a slow simmer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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